Welp, its finnnnallllyyy feeling like spring, the crocuses are starting to bloom, and I’m almostttt over this nasty cold I’ve been battling for what seems like years. And the produce! You guys, have you seen the colors in the market lately? It means its almost Farmers Market season too so you better believe my inspiration meter is off the chart!
As a member of the kitchen crew since I was 17, I certainly tasted a fair share of intricately designed and exquisitely tasting dishes. One of the perks of telling people you’re a chef is they dont hesitate to generously offer their top creations. But no matter how well prepared or how incredible the masterpieces were, I still find the most pleasure from a dish that humbly showcases just a few simple ingredients. Honestly, a peppery radish or an earthy beet picked at the height of the season will wow my taste buds more than a well prepared foie gras torchon or uni souffle. Sure, those dishes are breathtaking but eat a perfectly harvested vegetable and you’ll understand.
Take my recipe for seared pork loin with yellow bell pepper romesco and roasted rainbow vegetables for example. The sweetness of the pork is balanced by the vinegary brightness of the pepper sauce. And the colors of the veg are so bold they’ll wake all of your senses! And get this: its easy to prepare, leftovers store well, AND its healthy!!! It’s my version of the perfect Spring dish.
Tips for this recipe: Scared of “medium” cooked or pink pork? Dont worry you’re not alone. However, this article will give you comfort so you dont have to overcook your pork anymore!